Toasted bread with pores and Ricotta cheese

Toasted bread with pores and Ricotta cheese

Simple - 20 Min

  • book Dish type: Vegetarians
  • poll Difficulty: Simple
  • access_time Preparation time: 20 min
  • timer Cooking time: 4 min
  • restaurant Region: 4 personnes
  • euro_symbol Cost:


  • 1/3 cup of olive or nut oil

  • 3 tablespoons of liquid honey

  •  2 tablespoons of lemon juice

  • 2 or 3 firm pears, cut into 1/4-inch (5 mm) thick slices

  • 8 slices of country bread, 1/2 inch (1.5 cm) thick

  • 7 oz of ricotta cheese

  • 1 tablespoon of fresh thyme

  • 1 tablespoon coarsely chopped fresh parsley

  • fleur de sel and ground pepper



1. Place 3 tbsp (45 mL) of the oil, honey and lemon juice in a jar with a tight-fitting lid. Season with salt and pepper, if desired. Close lid and shake vigorously. (You can make the dressing ahead of time. It will keep for up to 1 week in the refrigerator).

2. Lightly brush each side of the pear slices with the vinaigrette. Reserve remaining oil. Brush each side of bread slices with remaining oil. Prepare a medium braise. Place bread and pear slices on oiled barbecue grill and grill for 4 to 5 minutes or until bread is crisp and pears are golden brown (turn halfway through cooking).

3. Place slices of toast on a large serving plate. Place 1 or 2 slices of pear on each piece. Top each slice with cheese and sprinkle with thyme, parsley, fleur de sel and pepper. Drizzle with remaining vinaigrette.